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Maple — ‘tis the season

March 1, 2012

By Ginger Isham

 

With a warm winter and little snow, there is no predicting whether the sap will continue to flow. The lack of moisture is a problem and warm weather may bring on early budding of the maple trees. I think the sugaring will be quick and short this year. If this is the case, I will share a hint on cooking with maple. Recipes call for more syrup than needed in most cases. With a little less syrup, the recipe is not so sweet.

 

MAPLE BREAD PUDDING

1 cup maple syrup

6-8 slices of bread (depending how what kind of bread you use)

3 tablespoons butter

3 eggs, beaten

1½ cups milk

Pinch of salt

Boil maple syrup for 5 minutes. Butter one side of each slice of bread. Dip each slice in maple syrup and put 2 slices, buttered side up, in bottom of buttered loaf pan. Arrange rest of slices in layers. Combine remaining ingredients and maple syrup that’s left and pour over all. Bake at 325 degrees for 40-45 minutes. Top should be set and golden in color. Raisins or Craisins are optional.

 

PORK MEATBALLS AND MAPLE DELIGHT

1 pound pork sausage

1 egg

½ crushed cracker crumbs (about 14 crackers)

1/3 cup milk

½ teaspoon sage

½ teaspoon basil

Combine all and beat well. Form into meatballs. Keep hands moist to shape — dip in water. Brown meatballs about 10 minutes and pour off fat. Combine:

½ cup water

¼ cup ketchup

3 tablespoons maple syrup

1 tablespoon soy sauce

1 tablespoon vinegar

Pour over meatballs and simmer 12-15 minutes.

 

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.